Indo Cooking Classes
in Jaipur for Foreigners
Vegetarien Indian Cooking in Jaipur (India)
Quality Crash Courses & day
Cookery classes since year 2000) (Indian
cooking classes in Jaipur, learn cooking
Indian Food, Indian Cuisine classes,
Indian Cookery demonstration,
Ayurveda Cooking Classes, Indian
Video Cooking Classes,
Online Indian Recipes, North
Indian Recipes, South Indian Recipes, Rajasthani
recipes, Indian Sweets,
Garam Masala secrets)
Indo Cooking classes are most suitable for our
individual and groups from other foreign countries. The
classes are designed for non Indian nationals to enable
them to cook Indian food in their own kitchen back home.
The cooking lessons are designed and explained in such a
way that you would not need any special utensils or will
have to invest large hours for preparation.
The Goal of the cooking classes is to teach you basics
of Indian cooking in a simplified way so that you can
use the cooking skills very often at home.
The Indo cooking classes include numerous demonstrations
and teaching of various basic and famous Indian Dishes.
There is Question – Answers session during the course
and you are encouraged to ask questions and cook the
food with the help of your cooking instructor.
The minimum duration of the course is one day and longer
courses for one week or more are available. For those
who have special interest in Indian cooking we have a
longer cooking courses up to two months of duration.
During the cooking classes you will be taught to cook
different Indian dishes with the appropriate use of
typical Indian spices as they are used in a typical
Below are some general details of the nature of our
cooking crash course (Day Class) for foreigners:
The classes will take place from 10.30 till 14.00.
(Monday to Friday) In one day class you will be taught
many vegetarian dishes as well as sweet / Snack /
Chutney (sause) etc.
Our Services includes:
Cost of all the Ingredients, Vegetables, Spices
Fee of cooking instructor, cooking literature
of local Spice and Vegetable Market (if desired)
who are unable to come to India we also offer online
Please send us an
emailor call me (Suman) at
to know the charges for different Options we offer.
We look forward to welcome you into the tastes of Indian
Spices at Indo Cooking Classes by Suman at Jaipur !
classes - Details of longer Indian Cooking Courses for
Foreigners at Jaipur (Rajasthan-
Cooking classes are most suitable for
individual and groups.
Our Indian Cooking classes are designed
for non Indian nationals who wish to learn the original
Indian cooking. We offer to stay at the cooking
Teacher home during the cooking course. The aim of these classes remain to enable
beginners to cook on their own using the basic spices
available in their home country. Professionals are given
help to polish their already existing knowledge and
there are guided into the depth of Indian spices and
cooking secrets. The ancient cooking secrets are
revealed so enrich your real Indian cooking experience.
cooking classes include
numerous demonstration and teaching of the Indian
cooking as well as many Question – Answers sessions
during the course with our Expert cooking Instructor.
There is a minimum one day course and maximum for two
months. Most common among our Students are one day or
one week courses which can be taken individually as well
as in a group if you intend to bring some more people
During our classes your will be taught to cook
different Indian dishes with the appropriate use of
typical Indian spices as they are used normally in an
Indian Kitchen. You will be taken
care by a female Professional
Indian cook who has had
many years of teaching experience. Most of our Course Participants are
able to cook after the course independently in their own
in their home coutnry
Below is the general information on about the cooking
course offered by us. If
you still find any of question unanswered please
let us know and we would get back to you. We
offer cooking courses for individuals and groups in the
city of Jaipur (Jaipur is capital of Rajasthan
(India) and is around 250 kms. away from Delhi or
Agra (Taj Mahal). If you are traveling only for learning the
Indian cooking you can travel any time and the classes
can be organized. However we recommend to check if the
wished dates are available with us as during the
our private one to one cooking classes may be booked
very well in advance
You may find below
information about our cooking classes useful:
We offer one day crash course (4
well as demonstration of Indian cooking.
offer five days course (with the one week
accommodation option) to one month course (can be
extended for any time duration) at the homely kitchen of
a cooking teacher where you will be taught the basic as
well as few North Indian dishes. The choice of the
dishes to be learned can be decided with mutual
understanding with the cooking Instructor (the time
period or duration can be extended if we
have the dates available).
The classes will take place from 09.30 till 12.30
(five days a week, Saturday , Sundays no classes).
There will be a Lunch with the Teacher after the cooking
classes – the time during the lunch can be used for
question – answers sessions
There is also an option of staying with the cooking
teacher (subject to availability
accommodation on the tiven dates (the
accommdation would be with a
private toilet and bath of
your own - a sample accommodation can be viewed
The cost of the cooking classes with the stay at the
cooking teacher differ according
to low and high season and as per the availabilty of the
accommdation type Please send us an email with the dates you wish to take your
individual Indian cooking classes to get more
information on this.
If you decide for
longer stay with the cooking teacher - the cooking
classs package will
Cost of all the Ingredients, Vegetables,
Fee of Cooking instructor, cooking literature
Accommodation (You will be provided your own air
conditioned room and a private bath)
access to wifi internet, TV in your room
Laundry facility once a week
meals, tea, coffee etc. in the premises
Jaipur International is the nearest airport to the
cooking school and we / our Driver will pick you up from
theAirport and drive you to the host family. We can also get you picked up from the
Delhi international Airport During the half free days we can plan for you a tour
itinerary at reasonable cost which would include somesightseeing point in and around Jaipur. Should
you be interested in touring further into Rajasthan or
India we can extend your tour itinerary. There are some
of Rajasthan tour available on our website.
For those who are unable to travel to India to learn
Indian cooking we also offer courses through live online
Here are some of the
of the House where we offer the accommodation during the cooking classes. Currently we are offering Indian cookery classes in
Jaipur, the capital city of Rajasthan (270 kms from
Delhi). Should you be interested we recommend you to make the bookings well in advance to avoid the accommodation problem. You may
also have a look at the
from many different countries.
The cost of the Classes
may vary according to the chosen time
and would be subject of availabilty of our expert native cook.
Please send us an
e mail and we would get back to you with further
cooking classes details.
For those who are unable to travel to India to learn
Indian cooking we also offer courses through live online
video teaching where you are taught via Skype or Yahoo
through a web Camera by am expert native teacher.
Should you be interested in this options we would be
glad to send you further details. Please e mail
us your dates.
Indian Food has been rated by most of the cultures as
one of the best food available. Especially for
vegetarians the travel to India is half worth to enjoy
the India food only with its rich varieties. Indian
restaurants have been flourishing in the capitals of the
world and thus, Indian cuisine is no longer a mystery.
In UK, Indian curry is the third most popular dish among
the Britishers. Among the Japanese, the curry rice is
relished quite a lot and it is the second most popular
dish according to a recent survey. UK has more than 1000
Indian restaurants and USA, Canada and Japan have over
100 restaurants each.India
attracts over 3 million foreign visitors every year for an average stay of
The Indian Cuisine is also gaining more popularity due to the rich taste, exotic flavor and healthy preparation. Indian cuisine has a very
good taste which is designed not only to satisfy the taste buds but also the human psychology. The Indian cuisine is easy to prepare, tasty and can be prepared in less time.
Spices are the main part of the Indian cooking and their quantity and proportion varies with the geographical boundaries. Spices are freshly grounded and added in many different combinations. Some of the spices which are commonly used are coriander, turmeric, cumin,
chilies, fennel, and fenugreek. Other spices which are added for some fragrance are cardamom, clove, cinnamon and star aniseed.
Individual Cookery Classes in India
- Students and Cooking Instructor
There are various techniques of Indian cooking. Some of these techniques are Baghar or Tadka (Instant seasoning or Tempering), Balchao (Pickling), Bhunao (Curry), Dhuanaar (Smoke Seasoning), Dum (Steaming),
Handi, Kadhai, Talna (Frying), Tandoori and Tawa.
Tandoori cooking is a north Indian specialty and famous all over the world. Tandoori chicken,
Naan, Tandoori Roti, Tandoori Kebabs are some of the famous Tandoori dishes.
The Indian cuisine can be divided into two main cuisines, North Indian and South Indian Cuisine.
A typical North Indian meal consists of Chappatis, parantha or pooris (unleavened flat breads),
dals, curries that are mild and made in ghee, vegetables seasoned with yogurt or pomegranate powder, green vegetables like spinach and green mustard cooked with
paneer, north Indian pickles, fresh tomato, mint, cilantro chutneys and yogurt
raitas. North Indian desserts and sweets are made of milk,
paneer, lentil flour and wheat flour combined with dried nuts and garnished with a thin sheet of pure silver. Nimbu Pani (lemon drink), Lassi (iced buttermilk) are popular drinks of the North. Hot
and sweet cardamom milk is very common before going to bed.
North Indian Cuisine can be further divided into different categories according to states and tastes. These categories are Kashmiri, Punjabi, Rajasthani, Garhwal, Pahari, Uttar Pradesh, Awadh and Lucknow.
It is quite interesting to note that most of the Indian spices have a medicinal value. The most commonly
used spices and herbs in Indian cooking are asafoetida, cardamom, clove, cinnamon, coriander, garlic,
ginger, turmeric and aniseed. Turmeric, Ginger and Cardamom are the most commonly used
herbs as they have digestive properties. Turmeric gives the dish a pleasant yellow natural colour and helps to preserve the
food. Coriander seeds are supposed to have a cooling effect on the body of a person. Saffron, the most
expensive spice, creates a nice flavour and fragrance with just a little quantity.
Mustard, cinnamon, nutmeg, pepper, cloves, poppy and caraway seeds are some other spices used in Indian dishes. In India, Masala is
commonly used which is a blend of various spices and it is either in a dry or a liquid paste. Garam Masala
is a blend of fragrant spices which include cinnamon, cloves, cumin seeds, mace, coriander seeds,
nutmeg, and black pepper. It can stored and kept for future use. Nowadays, Garam Masalas are
conveniently available in packets in any grocery.
Indian cuisine has a
lot of variety to offer. Indian food can be broadly divided into
four different regions corresponding to Delhi for the North,
Bombay for the West, Madras for the South and Calcutta for the
East. Many varieties of curry-dishes are made in different parts
of India, each of which has its own distinct flavour. For the
Indians, curry encompasses a whole class of dishes. There are
numerous curries which are prepared with meat, fish, chicken,
vegetables and on occasions, fruits. The only common factor in
all the curries is that they all contain freshly ground spices,
including turmeric, and have a ‘gravy’. The Cooking medium is is
pure ghee (clarified butter). Other vegetable fats are now more
commonly used as the cooking medium.
Besides the preparation, its presentation of food is also
important to Indians. Traditionally, Indian food is served
either on a well washed large banana leaf or in a thali which is
a large plate made of brass, steel or silver. Porcelain plates
are also used commonly by Indian people. On the thali, several
katoris (little bowls) are placed to hold small helpings of each
dish. A typical meal may consist of a meat or fish dish, two
vegetable dishes, dal, yoghurt and a sweet dish of kheer or
halwa, pickles, chutneys, papads, etc.
Indian Breads (Roti
- Nan - Parantha - Puri)
India offers a vast
variety of breads. Unlike in the West, these breads are the main
food in the Indian meals. Chappatis and nans are
cooked in an oven or tandoor. Thin and small chappatis are made on an iron griddle placed on gas or fire. The
most common bread is the chappati.
Basically, the chappati is just flour and water dough rolled
very thin and cooked like a pancake on slow heat. These are hot
and fresh.Some breads like puris are fried in deep fat and paranthas are
pan fried with a little fat, preferably ghee. These are quite soft and delicious. Indians
also make paranthas stuffed with potatoes or other vegetables
which are complete meals and are eaten along with plain
yoghurt and pickle. Puris are made
from the same basic dough rolled out thin and round with a wooden
roller and deep-friend in clarified butter or vegetable fat.
Bread is more
commonly eaten than rice. The omnipresent chappati is
the common man’s dish. Nan is kind of a luxury and is
preferred eaten with tandoori food. Another variety of
is parantha which is prepared of wheat flour and is
relished by almost everyone. Since most of the Indian
restaurants abroad serve Tandoori food, the foreigners
are more familiar with it. Tandoori
chicken or mutton is a barbecued food which is spiced
and marinated in yoghurt. Tandoori chicken with a
nan, green salad and a dessert is a dish which the
tourists cannot resist. Tandoori
food is not very spicy and is very similar to western
cooking. In Delhi, many varieties of
meat kababs are available like the Boti Kabab, Reshmi Kabab,
Pasinda Kabab. The
other delicacies of the Northern Indian
cuisine are biryani which is a dish made
of rice, saffron and marinated lamb or chicken. Pulao is a slightly less
complicated version of biryani. There
is another exciting version – sweet
pulao made with rice, coconut, almonds,
mangoes and papayas.
Besides tandoori food, the other choices
available are Rogan
Josh, lamb curry, Kofta, Korma or Do-Piaza.
Do Piaza is made with lots of onions,
Korma is particularly rich and Koftas are
curry along with small balls of meat. The
large Koftas have a stuffing of boiled eggs. North Indian meal
is also accompanied with dal
(lentil soup). For the vegetarian lovers,
this cuisine offers several dishes like Panner, Sag
Paneer (cheese with spinach), Bharta, a
delicious vegetable made from egg plant
and several other dishes combining
cauliflower, potatoes and other similar
vegetables. The dessert mainly includes kheer, firni
(pudding) or halwa. Since Kashmiri food has also been
influenced by Mughlai food, so there are many
varieties of meat dishes especially lamb dishes,
and is spicier as compared to other typical
North Indian dishes.
The most famous form of the Kashmiri cuisine is Wazwan. Wazwan is the traditional 24-course banquet with many ways of cooking and varieties of meat - some in curry, some dry, and of various sizes. These are carefully cooked by the master chef, Vasta
Waza, and his retinue of wazas. The meal is served on a large metal plate called the
trami. The rice is served in a mound in the center. There is an earthen pot which is filled with freshly made yogurt and chutney. The meal began with a ritual washing of hands at a basin called the
tash-t-nari, which is taken around by attendants. Seven dishes are a must for these occasions which are
Rista, Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, Marchwangan Korma and
The most famous dish of Punjab is the Sarson ka saag, which originated from Punjab. This dish of green mustard is simmered and slow cooked over coals along with
rajma, kali dal or lentils. This dish is served with unleavened bread of cornmeal or wheat and a dollop of butter or with steamed basmati rice.
The major ingredient of the Rajasthani or Marwari dishes is the Gram flour or
Besan. The gram flour is used to make some of the delicacies like
Khata, Gatte Ki Sabzi and Pakodi. Powdered lentils are used for Mangodi and
Papad. Bajra and corn are used all over the state in the preparation of
Rabdi, Khichdi and Rotis. Some of the famous sweets and desserts of Rajasthan are
Laddoos, Malpuas, Jalebies, Rasgullas, Mishri Mawa, Mawa Kachori, Sohan Halwa and Mawa or milk cake.
Uttar Pradesh Cuisine
Most families in Uttar Pradesh eat vegetarian food. The most famous sweets which are found in the cities of Uttar Pradesh are jalebies, sweetmeats, variety of 'kachoris' and pethas.
The Awadh style of cooking is famous all over the world for its tender meat dishes and excellent sweets.
Lucknow is known all over the India for its biryanis and different meat preparations. Nihari and
naan, a mutton dish served for breakfast is one of the dishes
that should be tasted to be believed.
Bengal, food is quite plain and rice is the staple diet. Most, Bengalis
prefer fresh water fish and fortunately there is an abundance of it in many
homes in rural Bengal which have their own fish ponds. Mustard seeds and
mustard oil are generally used as the cooking medium for the various
fish dishes. Bekdi, a special fish of Bengal, specially lends itself to
Western style of cooking. If Bengali’s first love is fish, then the second
is sweets. Special and typical sweet that come from Bengal are Misti Doi
which is the sweetened yoghurt, Sandesh and Rasgullas, made in different
ways from cottage cheese. Bengali cuisine is unique in India where
plain yoghurt is missing in its menu. Traditionally, no sweets are made at
home and are always bought from the confectioner.
South Indian Food
eat a lot of rice and their curry is as rich as in North
India, but it is spicier. Their vegetarian food provides a
lot of variety, especially the Brahmin food which is
different from the non-Brahmin food. Tamarind, chillies and
coconut is grown in abundance in the south. A typical meal
in the South consists of sambhar, rasam (a
thin lentil soup), some vegetable preparations
which are often cooked with grated coconut and
yoghurt and eaten with boiled rice. Sambhar, the staple dish of South Indians, is made with a
combination of arhar, yellow lentil, tamarind, spices and
the most popular dishes are dosas and idlis
whose popularity spreads throughout the
country. These dishes are served with Sambhar
and coconut chutney. Dosas are fried pancakes, whereas
idlis are more like teamed dumplings and are made with a mixture of ground
available in Mumbai varies from the food in the rest of the
country. This is perhaps due to the presence of small but
influential communities of Parsis, Sindhis,Goans and Khoja Muslims. A few years ago, Goa was
occupied by the Portuguese and hence the Portuguese
present in its cuisine. One of
Goa’s best known dishes is Vindaloo, chicken pork or fish
cooked with spices and vinegar. Unlike other Indians, Goans
eat a lot of pork. The fresh sausages and seafood have a
special taste. The Boras and the Khojas also have their own
style of cooking. The Sindhis, prepare a different cuisine
which is more often meat-based. The majority of
Maharashtrians and Gujaratis, the original natives of this
region, are vegetarians. Theyhave mastered the art of vegetarian cooking.
Sweet Dishes (Pakwan)
India is a country
of sweets and each region of India has its own specialties. Most
Indian sweets are made by boiling down milk to remove the
moisture. It is called khoa. When butter, sugar and many other
flavours are added, then these take the form of barfi, malai,
kheer, rasgulla, gulabjamun and sandesh. The various regional
recipes have different forms of rice puddings, milk puddings,
vegetable and fruits dipped in sweet syrup etc. Combinations of
all these offer hundreds of varieties of sweet dishes. These
desserts can be decorated with raisins, almonds, and pistachio
Paan is generally eaten by people after having their food. Paan
is a betel leaf wrapped around a variety of ingredients. Every
paan-seller has his special recipe to make. There are as
numerous styles of preparing paan in India. The paan made
of betel leaf is the most popular and has some digestive
contains information about
cooking classes in Jaipur in Rajasthan (India), learn cooking
Indian Food, Indian Cuisine classes, Indian
Ayurveda Cooking Classes, Indian Video
Online Indian Recipes, North Indian Recipes, South Indian
Recipes, Rajasthani recipes, Indian Sweets,
Garam Masala secrets.